• If your puff pastry needs defrosting, defrost it at room temperature.
• Preheat the oven to 180˚C fan / 200˚C / 356˚F convection / 392˚F.
• Lay the puff pastry on a board (roll out if necessary) and using the 6cm (2.3″) round cookie cutter cut out 16 circles.
• Using the 4cm (1.57″) round cookie cutter, cut holes in the centre of 8 of the circles to create rings of puff pastry.
• Lay the circles on a lined baking tin / baking sheet.
• Brush the rings with a little water, and also brush the edges of the circles with a little water.
• Gently press the ring over the circle.
• Repeat with the remaining circles and puff pastry rings. Place them in the preheated oven and bake for 10 minutes.
• Take out of the oven and cool for a couple of minutes, then when cool enough to handle, then taking a small sharp knife, carefully cut around the inner circle, taking care not to cut all the way through the pastry.
• Carefully remove the smaller circle, taking care not to rip the pastry.
• Place the cases back on the baking tray and return to the oven for 3-4 minutes, until golden brown and the insides are beginning to get a slight tinge of colour.
• Leave to cool completely on a wire rack before filling.

To cook the cases in the air fryer

• Prepare the cases as for the oven put place them on a circle of baking paper / baking parchment on the air fryer basket, making sure there is a gap of 1-2 cm (⅓ – ¾ inch) around the edges to let the air circulate.
• Bake at 180˚C / 356˚F for 6 minutes.
• Leave to cool slightly then take off the lids.
• Carefully remove the baking paper – the basket may still be hot so take care – then place the vol-au-vent cases back into the air fryer.
• Cook at 180˚C / 356˚F for 3-4 minutes.
• Store in an airtight container overnight or in the fridge for up to 3 days, reheating in a moderate oven or in the air fryer (180˚C / 356˚F) for a couple of minutes to heat up.